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Poultry - Best Southern Fried Chicken-- Recipe

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This recipe for Poultry - Best Southern Fried Chicken--, by , is from The Lawson Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pati Lynn
Added: Wednesday, February 21, 2007

Category:
Category:

Ingredients:  
Ingredients:  
3 quarts water
1 tablespoon salt
2 1/2 lbs broiler-fryer chicken, cut up
1 teaspoon salt
1 teaspoon pepper
1 cup all purpose flour
2 cups vegetable oil
1/4 cup bacon drippings

Directions:
Directions:
Combine 3 quarts water and 1 TBSP salt in a large bowl. Add Chicken. Combine and chill 8 hours. Drain chicken; rinse with cold water, and pat dry. Combine 1 tsp. salt and pepper; sprinkle half of mixture over chicken. Combine remaining salt and pepper mixture and flour in a large heavy-duty zip-top plastic bag. Place 2 pieces of chicken in bag; seal. Shake to coat. Remove chicken; repeat procedure with remaining chicken, 2 pieces at a time.
Combine vegetable oil and bacon drippings in a 12 inch cast iron skillet or chicken fryer; heat oil to 360 degrees. Add chicken a few pieces at a time, skin side down. Cover and cook 6 minutes; uncover and cook 9 minutes.
Turn chicken pieces; cover and cook 6 minutes. Uncover and cook 5 to 9 minutes, turning pieces during the last 3 minutes for even browning, if necessary. Drain chicken on paper towels; keep warm.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
Off the internet.
Chill time: 8 hours Prep time: 25 minutes Cook time: 30 minutes

 

 

 

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